2 hours 30 minutes
Try substituting the vegetables with any combination of your favourite root vegetables such as sweet potato, pumpkin, turnips etc.
1kg corned silverside
1 medium beetroot cut into quarters
5 Kipfler potatoes
2 spring onions, sliced
½ bunch of dill, chopped
¼ bunch chives, chopped
2 heaped tablespoons mayonnaise
1 teaspoon of seeded mustard
1 tablespoon of preserved horseradish
Preheat the oven to 96°C on the Full Steam function. Place the silverside in the oven on the steam tray with an oven tray below to catch the juices.
Set the cooking duration for 2:10 hours and the countdown timer for 75 minutes. When the countdown timer goes off, add the vegetables to the tray and set the timer for 33 minutes.
When the timer goes off, add the eggs (in their shells) and let the timer run the rest of its course (22 minutes).
When the final timer has sounded, turn the oven off, remove the vegetables and eggs and set aside to cool. Leave the silverside in the oven to keep warm.
Peel the vegetables and eggs and dice into small pieces. Combine in a bowl with the spring onions, dill, chives, mayonnaise and mustard. Mix well and adjust seasoning if necessary.
Divide the Moscow salad between four plates. Slice a thick chunk of the silverside to go on each plate and top with a spoonful of horseradish.